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Homemade Brookie Bars (Brownie & Chocolate Chip Cookie Bars) photo
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Brookie Bars (Brownie & Chocolate Chip Cookie Bars)

These Brookie Bars combine rich brownies and chocolate chip cookies in one delicious treat!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 16 servings

Ingredients

For the Brownie Layer:

  • 2 cups Sugar
  • ¾ cup Unsweetened cocoa powder
  • 1 cup Melted unsalted butter
  • 4 Eggs
  • 2 teaspoons Vanilla extract
  • 1½ cups All-purpose flour
  • ½ teaspoon Salt

For the Cookie Layer:

  • 1 cup Softened butter
  • 1 cup Sugar
  • 1 cup Brown sugar
  • 2 Eggs
  • 2 teaspoons Vanilla extract
  • 2½ cups Flour
  • 1 teaspoon Baking soda
  • 1 cup Chocolate chips

Instructions

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Line a 9x13 inch baking pan with parchment paper and lightly grease it.
  • Step 3: In a large mixing bowl, whisk together 2 cups of sugar and ¾ cup of cocoa powder. Add 1 cup of melted butter, 4 eggs, and 2 teaspoons of vanilla extract; mix until smooth. Gradually fold in 1½ cups of flour and ½ teaspoon of salt until combined.
  • Step 4: In another bowl, cream together 1 cup of softened butter, 1 cup of sugar, and 1 cup of brown sugar until light and fluffy. Add 2 eggs and 2 teaspoons of vanilla; mix well. In a separate bowl, combine 2½ cups of flour, 1 teaspoon of baking soda, and a pinch of salt. Gradually add to the wet mixture, stirring until just combined. Fold in 1 cup of chocolate chips.
  • Step 5: Pour the brownie batter into the prepared baking pan. Dollop spoonfuls of cookie dough on top and spread it out to cover.
  • Step 6: Bake for 30-35 minutes, or until a toothpick inserted comes out with moist crumbs.
  • Step 7: Allow to cool for 15 minutes in the pan, then lift out using the parchment paper and cool completely on a wire rack before cutting into squares.

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Parchment Paper

Notes

  • For a richer flavor, substitute some granulated sugar with brown sugar.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Feel free to add nuts for extra texture.